Antioxidant and cell-friendly Fe2TiO5 nanoparticles for food packaging application
Samo za registrovane korisnike
2022
Autori
Rizzotto, FrancescoVasiljević, Zorka Ž.
Stanojević, Gordana
Dojčinović, Milena P.
Janković-Častvan, Ivona
Vujančević, Jelena D.
Tadić, Nenad B.
Branković, Goran O.
Magniez, Aurélie
Vidić, Jasmina
Nikolić, Maria Vesna
Članak u časopisu (Objavljena verzija)
Metapodaci
Prikaz svih podataka o dokumentuApstrakt
An emerging technology of active packaging enables prolongation of food shelf life by limiting the oxygen transfer and the reactivity of free radicals, which both destruct food freshness. In this work, Fe2TiO5 nanoparticles were synthesized using a modified sol–gel method and evaluated as an enforcement of alginate food packaging film. Pure phase Fe2TiO5 nanoparticles had an average particle size of 44 nm and rhombohedral morphology. Fe2TiO5 nanoparticles induce no cell damage of human Caco-2 epithelial cells and show no inhibitory effect towards growth of a panel of bacterial strains, suggesting good biocompatibility. Films obtained by incorporation of Fe2TiO5 nanoparticles into alginate using the solvent casting method show no migration of iron or titanium ions from films to food simulants again suggesting their safety as a packaging material. Fe2TiO5 nanoparticles also showed strong antioxidant efficiency as determined using the DPPḢ assay, and confirmed further in a preservation te...st on fresh fruit.
Ključne reči:
Alginate film / Antioxidant active / Biocompatibility / Composite film / Fe2TiO5 nanoparticlesIzvor:
Food Chemistry, 2022, 390, 133198-Izdavač:
- Elsevier Ltd
Finansiranje / projekti:
- Ministarstvo nauke, tehnološkog razvoja i inovacija Republike Srbije, institucionalno finansiranje - 200053 (Univerzitet u Beogradu, Institut za multidisciplinarna istraživanja) (RS-200053)
- Ministarstvo nauke, tehnološkog razvoja i inovacija Republike Srbije, institucionalno finansiranje - 200175 (Institut tehničkih nauka SANU, Beograd) (RS-200175)
Institucija/grupa
Tehnološko-metalurški fakultetTY - JOUR AU - Rizzotto, Francesco AU - Vasiljević, Zorka Ž. AU - Stanojević, Gordana AU - Dojčinović, Milena P. AU - Janković-Častvan, Ivona AU - Vujančević, Jelena D. AU - Tadić, Nenad B. AU - Branković, Goran O. AU - Magniez, Aurélie AU - Vidić, Jasmina AU - Nikolić, Maria Vesna PY - 2022 UR - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/5147 AB - An emerging technology of active packaging enables prolongation of food shelf life by limiting the oxygen transfer and the reactivity of free radicals, which both destruct food freshness. In this work, Fe2TiO5 nanoparticles were synthesized using a modified sol–gel method and evaluated as an enforcement of alginate food packaging film. Pure phase Fe2TiO5 nanoparticles had an average particle size of 44 nm and rhombohedral morphology. Fe2TiO5 nanoparticles induce no cell damage of human Caco-2 epithelial cells and show no inhibitory effect towards growth of a panel of bacterial strains, suggesting good biocompatibility. Films obtained by incorporation of Fe2TiO5 nanoparticles into alginate using the solvent casting method show no migration of iron or titanium ions from films to food simulants again suggesting their safety as a packaging material. Fe2TiO5 nanoparticles also showed strong antioxidant efficiency as determined using the DPPḢ assay, and confirmed further in a preservation test on fresh fruit. PB - Elsevier Ltd T2 - Food Chemistry T1 - Antioxidant and cell-friendly Fe2TiO5 nanoparticles for food packaging application SP - 133198 VL - 390 DO - 10.1016/j.foodchem.2022.133198 ER -
@article{ author = "Rizzotto, Francesco and Vasiljević, Zorka Ž. and Stanojević, Gordana and Dojčinović, Milena P. and Janković-Častvan, Ivona and Vujančević, Jelena D. and Tadić, Nenad B. and Branković, Goran O. and Magniez, Aurélie and Vidić, Jasmina and Nikolić, Maria Vesna", year = "2022", abstract = "An emerging technology of active packaging enables prolongation of food shelf life by limiting the oxygen transfer and the reactivity of free radicals, which both destruct food freshness. In this work, Fe2TiO5 nanoparticles were synthesized using a modified sol–gel method and evaluated as an enforcement of alginate food packaging film. Pure phase Fe2TiO5 nanoparticles had an average particle size of 44 nm and rhombohedral morphology. Fe2TiO5 nanoparticles induce no cell damage of human Caco-2 epithelial cells and show no inhibitory effect towards growth of a panel of bacterial strains, suggesting good biocompatibility. Films obtained by incorporation of Fe2TiO5 nanoparticles into alginate using the solvent casting method show no migration of iron or titanium ions from films to food simulants again suggesting their safety as a packaging material. Fe2TiO5 nanoparticles also showed strong antioxidant efficiency as determined using the DPPḢ assay, and confirmed further in a preservation test on fresh fruit.", publisher = "Elsevier Ltd", journal = "Food Chemistry", title = "Antioxidant and cell-friendly Fe2TiO5 nanoparticles for food packaging application", pages = "133198", volume = "390", doi = "10.1016/j.foodchem.2022.133198" }
Rizzotto, F., Vasiljević, Z. Ž., Stanojević, G., Dojčinović, M. P., Janković-Častvan, I., Vujančević, J. D., Tadić, N. B., Branković, G. O., Magniez, A., Vidić, J.,& Nikolić, M. V.. (2022). Antioxidant and cell-friendly Fe2TiO5 nanoparticles for food packaging application. in Food Chemistry Elsevier Ltd., 390, 133198. https://doi.org/10.1016/j.foodchem.2022.133198
Rizzotto F, Vasiljević ZŽ, Stanojević G, Dojčinović MP, Janković-Častvan I, Vujančević JD, Tadić NB, Branković GO, Magniez A, Vidić J, Nikolić MV. Antioxidant and cell-friendly Fe2TiO5 nanoparticles for food packaging application. in Food Chemistry. 2022;390:133198. doi:10.1016/j.foodchem.2022.133198 .
Rizzotto, Francesco, Vasiljević, Zorka Ž., Stanojević, Gordana, Dojčinović, Milena P., Janković-Častvan, Ivona, Vujančević, Jelena D., Tadić, Nenad B., Branković, Goran O., Magniez, Aurélie, Vidić, Jasmina, Nikolić, Maria Vesna, "Antioxidant and cell-friendly Fe2TiO5 nanoparticles for food packaging application" in Food Chemistry, 390 (2022):133198, https://doi.org/10.1016/j.foodchem.2022.133198 . .